The economical cook book

Pare, core and quarter eight tart pippin apples and place them close together in a deep pie-dish ; roll the skin of a lemon in a quarter of a pound of sugar and sprinkle it over the apples; cover with puff paste, and bake three-quarters of an hour, or until the apples are tender. When the pie is baked, cut out the whole centre of the crust, leaving the rim round the edge; when cold, pour over it a custard, made with half a pint of milk, three eggs, sugar to your taste, and a teaspoonful of extract of vanilla boiled in a farina-boiler until it begins to thicken Apple Custard, No. 2. Pare and core six tart apples, cook them in a syrup of sugar and water until tender, butter a pudding-dish, lay them in the bottom. Beat the yolks of eight eggs, stir them in a quart of milk with sugar to your taste, pour it over the apples, and bake half an hour. * Apple Float The whites of fiye eggs beaten to a stiff froth, add to them five heaping tablespoons of powdered sugar, beat it well in, and add a bowlful of apple-sauce, sweetened and flavored with lemonpeel ; heap it in a glass dish, and pour round it a boiled custard made with the yolks of the eggs and a quart of milk. * Baked Custard. Beat the yolks of two and the white of one egg very light ; mix to a smooth paste a teaspoonful of flour in a little milk, add PASTRY, FUDDINQSj Ae. 203 tt to ihe eggs with a small teacup of rich milk, flavor with vanilla, lemon-peel or peach-water, pour it in a pie-dish lined with a good crust, grate nutmeg over the top^ and bake about twenty minutes. * Boiled Custards. Beat the yolks only of eight eggs, and stir in them gradually a quart of new milk, and add sugar to your taste ; put the custard in a farina-kettle, and set it over the fire ; stir it until it thickens sufficiently to stick to the spoon ; then flavor with two teaspoonfuls of the extract of vanilla or peach-water, set the kettle in cold water a few minutes, stirring all the time, then pour into glass or china cups, grate a little nutmeg over the top of each custard, and set in a cool place. * Chocolate Custards. When making the above custards, after flavoring them, pour out half only of the yellow custard into the cups, have ready dissolved in a little milk over the fire a small teacup of grated chocolate, in which you have put a little sugar, add this gradually ally, stirring all the time, to the custard remaining in the kettle, When thoroughly mixed, pour into cups and set away to cool. *Cocoanut Custard. Boil a pint and a half of milk, sweeten to your taste, and cool II, beat four eggs separately and then together, add to them a cocoanut grated, stir in the milk, and bake in crusty as in Gocoa- But Puddingy p. 183. * Cold Custard. A tablespoonful of rennet wine in a quart of milk that has been slightly warmed an hour before dinner ; grate nutmeg over flie top, and serve with cream and sugar. * Lemon Custard. Two cups of sugar, two of cold water, two tablespoons of flour, two large juicy lemons, and six eggs beaten separately ; mix the lour and sugar together dry, then add the rind and juice of the lemons, then the water, and then the eggs — die whites of the eggs heaten very light and added to the yolks before putting fliem in the custard. Bake in emst. * Snow-ball Custard. Beat the whites of six eggs to a stiff froth ; boil a quart of milk in which you have stirred two tablespoonsful of sugar. When boiling hot, drop in the whites, a tablespoonful at a time, boil until a little firm, lay them on a dish ; beat the yolks of the eggs with three or four tablespoonfuls of sugar, stir them gradually into the milk, stir it oyer the fire or in a farina-kettle until it thickens, then flavor with vanilla or peach-water, pour out, and when cold, lay the whites on the top. Cream Puffs, No. 1.